Myrtle leaves have a flavor that's difficult to duplicate. If you can't find them, substitute bay leaves or a rosemary sprig. Use lima beans if fresh fava beans aren't available.

Recipe by Cooking Light March 2009


Recipe Summary test

4 servings (serving size: 1 pork chop and 1/2 cup bean mixture)


Ingredient Checklist


Instructions Checklist
  • Cook fava beans in boiling water 1 minute. Drain and rinse with cold water. Drain. Remove and discard tough outer skins from beans. Cook onions in boiling water 1 minute. Drain and rinse with cold water; drain. Pinch stem end of each onion; discard peels. Combine beans and onions; set aside.

  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon salt. Add pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan. Stir in 1/4 teaspoon salt, wine, thyme, pepper, garlic, and myrtle; cook 1 minute, scraping pan to loosen browned bits. Return pork to pan. Reduce heat, and cook 4 minutes; turn pork occasionally.

  • Add bean mixture, 1/2 teaspoon salt, 3/4 cup water, parsley, and basil to pan. Cover and cook 12 minutes. Remove pork from pan. Bring bean mixture to a boil; cook until reduced to 2 cups (about 4 minutes). Discard myrtle. Serve bean mixture with pork chops.

Nutrition Facts

463 calories; fat 13.8g; saturated fat 4.1g; mono fat 6.9g; poly fat 1.4g; protein 47.7g; carbohydrates 36.7g; fiber 12g; cholesterol 98mg; iron 5.2mg; sodium 668mg; calcium 103mg.